W269506

2-Methylbutyric acid

≥98%, FG

• 동의어(들): NSC 7304
• Linear Formula: C₂H₅CH(CH₃)CO₂H
• CAS Number: 116-53-0
• Molecular Weight: 102.13
• FEMA Number: 2695
• EC Number: 204-145-2
• 유럽평의회 번호: 2002
• MDL number: MFCD00002669
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24901262
• 플래비스(Flavis) 번호: 8.046
• NACRES: NA.21

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• 규정 준수: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• vapor pressure: 0.5 mmHg ( 20 °C)
• 분석: ≥98%
• refractive index: n20/D 1.405 (lit.)
• bp: 176-177 °C (lit.)
• density: 0.936 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 향수 알레르기항원: no known allergens
• 감각 수용성의: cheesy; acidic; fruity
• SMILES string: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)
• InChI key: WLAMNBDJUVNPJU-UHFFFAOYSA-N

설명

애플리케이션

• Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).


• Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).


• Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).

생화학적/생리학적 작용

Taste at 10 ppm

기타 정보

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar and whiskey.

안전성 정보

• 픽토그램: GHS05,GHS07
• 신호어: Danger
• 유해 및 위험 성명서: H290,H302 + H312,H314
• 예방조치 성명서: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• Storage Class Code: 8A - Combustible corrosive hazardous materials
• WGK: WGK 1
• Flash Point (°F): 170.6 °F - closed cup
• Flash Point (°C): 77 °C - closed cup
• 개인 보호 장비: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter